4 2Tolive oil 2Tdijon mustard 1Tdried thyme 1tdried rosemary 0kosher salt & freshly ground pepper 1lemon, cut in half 1whole roasting chicken (3-3 1/2 pounds) 1large red onion, sliced 4medium red potatoes, washed & cut 0.5cchicken broth 1. Preheat over to 375 degrees. 2. In a small bowl, combine 1 tablespoon olive oil, mustard, thyme, rosemary, and season with salt and pepper. Squeeze half the lemon into this mixture. Squeeze the other lemon into a small bowl. Reserve juice and squeezed halves. 3. Rub mixture over chicken and inside the cavity. Put squeezed halves in the cavity. 4. Place onion and potatoes in bottom of a roasting pan and toss with remaining oil and salt. Place chicken in pan, breast side up. 5. Cook until juices run clear - about 165 degrees. Note, its always best to use a thermometer to test for doneness. 6. Transfer onions and potatoes to a serving platter. Pour juices from inside the chicken into the roasting pan and transfer chicken to cutting board to rest. 7. Skim fat from juices. Set pan over medium-high heat. Add reserved lemon juice and chicken broth. Bring to boil, stirring with a wooden spoon to scrape up the flavorful browned bits stuck to the pan. 8. Carve chicken and serve with onions and potatoes with some of the juices poured over.